When it’s back-to-school time, and you have your kids’ lunchboxes to fill, you need easy meal prep recipes, like my Easy Garlic Knots or Banana Carrot Muffins. These vegan savory muffins have been on the weekly menu lately. They are easy to make and customize, using different vegetables and spices to create a range of lunchbox muffins that kids love. Let me share our favorite classic savory muffin recipe.
Ingredients and Substitutions
The ingredients you need for this healthy savory muffin batter are:
Unsweetened Plant-Based Milk – I like to use calcium-fortified soy milk as it contains many added vitamins and nutrients for your kids’ wellbeing. Apple Cider Vinegar or lemon juice – this helps curdle the non-dairy milk, giving a fluffy texture to the recipe. All-Purpose Flour, spelt flour, or white whole wheat flour. Baking Powder and Baking Soda – For the small rise needed. Nutritional Yeast – this adds a cheese flavor to the muffins without adding dairy. I am using vitamin-B12-fortified yeast. Sweet Potato Puree or pumpkin puree – you can swap this for extra olive oil if you don’t have homemade veggie puree available. Olive Oil – I prefer extra-virgin local olive oil. You can use other oils if you prefer. Garlic Powder – for flavor. You can also use fresh crushed garlic. Onion Powder – for even more flavor. Dried Italian Herbs – You can also use fresh herbs or replace them with oregano or parsley. Sundried Tomatoes – Did you know this ingredient contains a lot of plant-based protein? A great addition to any vegan sandwich or muffin. Finely Grated Zucchini – peeled, and drained. Pumpkin Seeds – to add on top of the muffins.
How To Make Vegan Savory Muffins
All you need to make vegan savory muffins are a few ingredients and just 30 minutes from start to finish.
Serving Suggestions
You can eat the savory muffins cold or lukewarm. To warm up the muffins, place them in an oven for 10 minutes at 250°F (120°C) until just warm. Serve plain or cut in half and serve with some of the spread ideas below:
Vegan butter Hummus Fresh mashed avocado Marmite
Savory Muffin Flavors
These muffins are customizable, and you can swap many ingredients to create different muffin flavors. For example, you can replace the grated zucchini with:
Grated carrots Corn kernel Cubed bell pepper Black beans
You can also add 1/4 cup of fresh chopped herbs in the batter like some of the below:
Basil Green onions Parsley
Storage Instructions
These savory muffins can be stored for up to 3 days in the fridge in a sealed container. You can freeze your muffins for up to 3 months in zip-lock bags or an airtight container of choice. Thaw the muffins at room temperature the day before eating.
Gluten-Free Savory Muffin Options
You can make gluten-free, vegan savory muffins by replacing the wheat flour with the same amount of all-purpose gluten-free flour that contains gums. You can also use half the chickpea flour, also called garbanzo flour, and half the all-purpose gluten-free flour with added gum.
More Vegan Muffin Recipes
Below I listed some other muffin recipes for you to try.
